# What You'll Need:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, melted and cooled
02 - 1/3 cup honey or maple syrup
03 - 1 large egg
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 1 1/2 cups rolled oats
06 - 3/4 cup whole wheat flour
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 teaspoon ground cinnamon
→ Add-Ins
10 - 3/4 cup fresh or frozen raspberries (do not thaw if frozen)
11 - 1/4 cup chopped nuts (optional, such as almonds or walnuts)
12 - 1/4 cup dark chocolate chips (optional)
# How-To Steps:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk melted butter, honey or maple syrup, egg, and vanilla extract until smooth.
03 - In a separate bowl, stir together rolled oats, whole wheat flour, baking soda, salt, and cinnamon.
04 - Add dry ingredients to wet and mix until just combined.
05 - Gently fold in raspberries and optional nuts or dark chocolate chips.
06 - Scoop 2 tablespoons of dough per cookie onto prepared baking sheet, spacing 2 inches apart.
07 - Flatten cookie tops lightly with the back of a spoon.
08 - Bake for 16 to 18 minutes until edges are golden and centers are set.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
